Fans of this occasional special have convinced the North Shore restaurant to give these little beauties--piled high with pork, bacon, pickled red onions and fresh pea shoots--a permanent place on the summer menu. ($12 for three)

You’ve never seen a taco like this: a whole fish roasted with a spicy chipotle glaze, then served with DIY fixings like soft tortillas, crunchy slaw and lightly charred avocado. ($48, serves two people)

Wait, isn’t this supposed to be a noodle place? Turns out chef Yagihashi loves tacos like the rest of us, and he pays homage with a Hamachi version filled with yellowfin tuna tartare and truffle-soy sauce in a taro-root shell. ($11 for three)

We never would have thought of them ourselves, but this beautiful combo--garlicky shrimp, cauliflower elote (instead of corn) and fresh, herby basil-avocado salsa that smells amazing--hits the spot. ($8 for two)